Method for production of cracker-type pastry

The method of production of cracker-type pastry is proposed which includes mixing of the components, kneading of dough, fermentation, rolling, forming half-finished products and their baking, polishing of the product surface with vegetable oil. In the method described to the dough as well as to vege...

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Bibliographic Details
Main Authors Kovalenko, A.A, Yehorova, V.H, Serheyev, V.M, Petrova, V.P, Kovalenko, V.M, Danilova, L.A, Demidov, I.M, Romens'ky, V.M
Format Book
LanguageRussian
Published Kiev (Ukraine) State Patent Department of Ukraine 01.06.1995
Subjects
ADDITIF DE PANIFICATION
ADITIVOS DE LA PANIFICACION
ANTIOXIDANTES
ANTIOXYDANT
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
BISCUIT
EXTRACTOS VEGETALES
EXTRAIT D'ORIGINE VEGETALE
GALLETAS
INDUSTRIA ALIMENTARIA
INDUSTRIE ALIMENTAIRE
PRODUCCION ALIMENTARIA
PRODUCTION ALIMENTAIRE
THYM
TOMILLO
UCRANIA
UKRAINE
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Summary:The method of production of cracker-type pastry is proposed which includes mixing of the components, kneading of dough, fermentation, rolling, forming half-finished products and their baking, polishing of the product surface with vegetable oil. In the method described to the dough as well as to vegetable oil when polishing the surface of the product the oxidant produced from thyme plants is entered prior 5-10 min to finishing the process of kneading. The addition of the antioxidant provides prolongation of shelf-life of the cracker from 30 days to 120 days
Bibliography:Q02
9700061
Cl. A21D2/36
Ukrainian patent document 7263/A/